Mary Berry Clementine Creme Brulee Recipe [Tips & Tricks]

If you’re looking for a show-stopping dessert that combines the elegance of classic creme brulee with a refreshing citrus twist, Mary Berry’s clementine creme brulee is a must-try!

This recipe brings together the rich, velvety custard we all love, with the bright, zesty flavor of clementines, creating a perfect balance of sweet and tangy. The caramelized sugar topping adds a satisfying crunch to each spoonful, making it an unforgettable treat for any occasion. Whether you’re a seasoned baker or just starting out, Mary Berry’s clear instructions and simple ingredients make this an easy yet impressive dessert to master.

Mary Berry Clementine Creme Brulee Recipe

Ingredients Needed

To create a flawless Mary Berry-inspired Clementine Crème Brûlée, you’ll need a blend of luxurious ingredients that will yield a rich, smooth, and citrusy dessert. Each component plays an important role in bringing out the delicate balance of creamy vanilla and the zesty freshness of clementine.

• Clementine Juice and Zest (2-3 clementines): The hero of this recipe, clementines offer a bright, citrusy zing that infuses the crème brûlée with a refreshing and aromatic flavor. Fresh zest and juice are both essential for capturing the sweet, tangy essence of this fruit, with the zest adding depth and complexity to the overall taste.
• Double Cream (500ml): A luxurious, thick cream that provides the rich, velvety base for the crème brûlée. Double cream is thicker than single cream and ensures a smooth texture while also contributing to the dessert’s indulgent mouthfeel.
• Full-Fat Milk (125ml): Balances the richness of the double cream while maintaining a soft, creamy consistency. The milk helps ensure that the custard doesn’t become too heavy while still holding the integrity of a traditional crème brûlée.
• Egg Yolks (6): The base of the custard, egg yolks give the dessert its creamy, smooth consistency. They help the custard set perfectly, creating that melt-in-the-mouth texture. The richness of the yolks enhances the flavor, while the proteins help thicken the custard as it bakes.
• Caster Sugar (100g): Fine sugar that dissolves easily into the mixture, ensuring a silky smooth custard. It’s essential for sweetening the crème brûlée without interfering with its delicate texture.
• Vanilla Bean or Extract (1 pod or 1 tsp): Adds a warm, aromatic depth to the dessert. Vanilla is a classic flavor in crème brûlée, complementing the clementine zest and enhancing the overall sensory experience.
• Extra Caster Sugar for the Caramelized Topping (approximately 40g): The sugar that will form the signature crispy, golden caramelized crust once torched. This is the iconic topping that gives crème brûlée its distinctive texture contrast.

Equipment Needed

Making Mary Berry’s Clementine Crème Brûlée requires a few essential kitchen tools to ensure the recipe is executed perfectly. You’ll need equipment that allows you to control both the delicate preparation of the custard and the caramelization of the sugar topping.

• Ramekins (4-6): These small, individual baking dishes are crucial for setting the custard. The traditional size of crème brûlée ramekins is typically about 200ml, ensuring a perfect serving size that allows for an even cook. You need sturdy ramekins that can withstand both baking and direct heat from a torch.
• Saucepan: A heavy-bottomed saucepan is ideal for heating the cream, milk, and citrus juice together. It allows for even heating without burning, which is especially important when working with milk and cream mixtures that are prone to curdling.
• Whisk: A medium-sized whisk is essential for combining the egg yolks and sugar and for ensuring a smooth, lump-free custard base. It will also be helpful when gently incorporating the hot cream mixture into the eggs.
• Fine Sieve: A fine sieve or strainer helps strain the custard mixture before baking to remove any impurities, zest pieces, or coagulated egg bits, ensuring that the final custard is as smooth as possible.
• Baking Tray: A deep baking tray is required for setting the ramekins in during the water bath (bain-marie) process. The tray holds the ramekins and the hot water, ensuring the custard bakes evenly without direct contact with the oven’s heat, preventing it from curdling or overcooking.
• Blowtorch (or Grill): A small kitchen blowtorch is the perfect tool for caramelizing the sugar topping. If you don’t have a blowtorch, you can use a grill or broiler to carefully melt and brown the sugar.

How To Make Mary Berry’s Clementine Crème Brûlée

Creating this clementine-infused crème brûlée involves several stages: infusing the cream, preparing the custard, baking the crème brûlée in a water bath, and finally torching the caramelized sugar topping. Each step requires patience and precision, but the result is a beautifully decadent dessert.

1. Preheat the Oven: Start by preheating your oven to 150°C (130°C fan)/300°F (270°F fan), ensuring it is at the right temperature before you begin preparing the custard.

2. Infuse the Cream: In a medium saucepan, pour the double cream and milk together. Zest the clementines and add the zest to the cream mixture. Squeeze the juice from the clementines and add it to the cream as well. Gently heat the mixture over medium-low heat, stirring occasionally, until it is almost simmering. Be careful not to let it boil. Remove it from the heat once it’s heated through, allowing the citrus to infuse into the cream for about 5-10 minutes.

3. Prepare the Custard: While the cream is infusing, place the egg yolks and caster sugar into a large bowl. Whisk together until the mixture becomes pale and creamy. This step is essential for ensuring a smooth, well-textured custard. Scrape the seeds from the vanilla pod and add them to the yolk and sugar mixture, or stir in the vanilla extract if using.

4. Combine the Cream and Egg Mixture: Gradually pour the warm cream mixture into the egg yolk mixture, a little at a time, whisking constantly. This slow addition prevents the eggs from scrambling due to the sudden heat. Once fully combined, strain the mixture through a fine sieve into a clean bowl to ensure smooth custard without any bits of cooked egg or zest.

5. Bake the Custard: Place your ramekins in a deep baking tray. Pour the custard evenly into each ramekin, filling them to about ¾ full. Carefully pour hot water into the baking tray around the ramekins, ensuring the water comes about halfway up the sides of the ramekins. This water bath will ensure even cooking and prevent the custard from curdling. Bake in the preheated oven for about 30-40 minutes, or until the custard is set but still slightly wobbly in the center.

6. Cool and Refrigerate: Once baked, remove the ramekins from the water bath and allow them to cool at room temperature for about 15 minutes. After that, refrigerate them for at least 2 hours or overnight, allowing the custard to firm up completely.

7. Caramelize the Topping: When you’re ready to serve, sprinkle an even layer of caster sugar on top of each crème brûlée. Use a kitchen blowtorch to caramelize the sugar, moving the torch in circular motions until it melts and turns a golden brown color. If you don’t have a blowtorch, you can place the ramekins under a grill on a high setting for a few minutes, but watch them closely to avoid burning.

Expert Tips

1. Use Fresh, High-Quality Ingredients: The flavor of your crème brûlée depends on the quality of the ingredients. Choose fresh clementines with firm skin, as they are sweeter and more fragrant. Similarly, opt for high-fat double cream and full-fat milk to ensure the perfect texture.

2. Don’t Rush the Infusion: Allow the cream mixture to steep with the clementine zest and juice for at least 10 minutes. The citrus needs time to infuse its flavor deeply into the cream to create a well-balanced and flavorful custard.

3. Avoid Overheating the Custard: When pouring the hot cream into the egg mixture, always pour slowly and whisk constantly. This gradual process helps prevent the eggs from curdling. Also, the custard should be gently baked-don’t rush it with high heat, as this can lead to a grainy texture.

4. Perfecting the Caramelized Topping: For the ultimate crackly, smooth sugar crust, be sure to sprinkle the sugar evenly and use a blowtorch with a steady hand. It should only take a few seconds to caramelize. Too much heat can result in burnt sugar, which will taste bitter.

Mary Berry’s Clementine Crème Brûlée is a sophisticated yet simple dessert that combines the best of indulgent French classic technique with the fresh, bright flavor of clementines. The rich, smooth custard, kissed with the zesty citrus, is perfectly complemented by the crispy caramelized topping, offering a harmonious balance of textures and flavors.

With the right ingredients, some careful technique, and a little bit of patience, you’ll create a dessert that feels both luxurious and refreshing-an ideal treat for any special occasion or a refined finale to a meal. Whether you’re a seasoned cook or a beginner, this dessert is sure to impress with its elegance and flavor, making it a standout in your repertoire of sweet treats.

Easy Recipe Variations For Mary Berry’s Clementine Crème Brûlée

Mary Berry’s clementine crème brûlée is already a delightful and elegant dessert, but that doesn’t mean there aren’t ways to mix things up for different tastes and occasions. Here are some creative variations to add a personal touch and even enhance the flavors of this French classic:

1. Add Different Citrus Fruits

   While clementines provide a bright and refreshing flavor, you can mix them with other citrus fruits to create a more complex, zesty profile. Try blending clementines with blood oranges, mandarins, or even a little lemon zest for an extra layer of tanginess. Blood orange, with its deep red color, will give your crème brûlée a stunning visual contrast and a subtly sweet, slightly tart flavor.

2. Infuse with Other Flavors

   Crème brûlée is wonderfully versatile in terms of flavor infusions. Adding a subtle hint of lavender, rose, or vanilla bean will complement the clementine’s brightness and enhance the overall depth. You could also experiment with flavors like ginger, star anise, or even a splash of Grand Marnier or Cointreau to infuse an extra layer of sophistication and complexity.

3. Swap Heavy Cream for Coconut Cream

   For a dairy-free or lighter variation, swap the heavy cream with coconut cream. The creamy, tropical notes from the coconut will pair beautifully with the citrus, providing a luscious, velvety texture. This swap works especially well if you want to create a more exotic, summery dessert.

4. Use Brown Sugar for the Crust

   If you prefer a deeper, richer caramelized flavor, use light or dark brown sugar instead of white sugar to make the caramelized top. The molasses notes in the brown sugar will add a subtle but delicious contrast to the tangy, citrusy custard beneath.

5. Add a Topping or Garnish

   While crème brûlée is typically known for its smooth, creamy surface with the crispy sugar crust, you could add a fun twist by topping it with candied citrus peel, toasted coconut flakes, or even a small scoop of citrus sorbet. A fresh mint leaf can also lend a refreshing, herbal contrast that lightens up the richness of the dessert.

These easy variations can transform Mary Berry’s classic clementine crème brûlée into an entirely new dessert each time you make it, keeping the recipe exciting and adaptable to any occasion.

Best Practices To Store Leftovers

If you happen to have any leftover clementine crème brûlée (though that’s rare with such a delightful dessert), it’s essential to store it properly to maintain its luxurious texture and flavor. Here are the best practices to keep your leftovers fresh:

1. Refrigerate Promptly

   Crème brûlée should be refrigerated if you don’t plan to eat it immediately. Let the desserts cool to room temperature, and then cover them with plastic wrap or place them in an airtight container. Refrigerating too early can cause condensation, so always wait for the custard to cool fully before storing it.

2. Do Not Refrigerate the Caramelized Top

   The most characteristic part of crème brûlée is the crispy, caramelized sugar top. Unfortunately, refrigeration will make the sugar soften and lose its crunch.

   If you have leftovers with a caramelized crust, it’s best to keep that layer intact until you’re ready to eat. When reheating, you can use a kitchen torch to re-crisp the top just before serving.

3. Use Within 2-3 Days

   The custard in crème brûlée is made from egg yolks and cream, meaning it has a relatively short shelf life. Ideally, consume the dessert within 2-3 days of making it for the best flavor and texture. After this time, the custard may begin to separate or lose its creamy consistency, and the caramel top will no longer be crispy.

4. Freezing Crème Brûlée (Not Recommended)

   Freezing crème brûlée is not recommended because the custard can separate upon thawing, resulting in a less smooth, less appealing texture. If you absolutely must freeze it, be sure to skip the caramelized top until serving. Allow it to thaw in the fridge for several hours before reheating, but keep in mind that the texture may not be as pristine as when freshly made.

By following these tips, you can enjoy your crème brûlée even after the first serving, though it’s best enjoyed fresh!

What Goes Well With Clementine Crème Brûlée

Pairing the clementine crème brûlée with complementary flavors or sides can elevate the overall experience. Here are some excellent pairings that will balance and enhance the dessert:

1. Light, Crisp Wine

   A glass of light, crisp wine pairs beautifully with the creamy, citrus-infused richness of crème brûlée. A Sauvignon Blanc or a Chardonnay with bright acidity will cut through the richness of the custard while enhancing the fruitiness of the clementines. Alternatively, a sparkling wine like Prosecco can bring a refreshing effervescence that works wonderfully alongside the smooth texture of the dessert.

2. Berries or Fresh Fruits

   Fresh berries or fruits provide a natural tartness and freshness that balance the creaminess of the crème brûlée. Strawberries, raspberries, or blackberries, with their juicy, tangy bite, add a vibrant contrast in both texture and flavor. You could also serve a fruit salad with a hint of citrus zest to bring out the fruity notes of the clementines.

3. Shortbread or Biscuits

   A light, buttery shortbread or crispy biscuits make an excellent contrast to the smooth custard. Their crumbly texture provides a satisfying crunch, creating a balance with the silky crème brûlée. You could also try almond biscotti for a nuttier flavor that pairs well with the citrus.

4. Chocolate or Hazelnut

   For those who prefer a more indulgent pairing, rich, dark chocolate or roasted hazelnuts complement the light citrus flavor. A few squares of dark chocolate or crushed hazelnuts sprinkled on top of the crème brûlée can provide a decadent crunch and enhance the richness of the dessert without overpowering the delicate citrus.

5. Herb-Infused Delights

   Adding a sprig of fresh mint or basil can introduce an herbal note that complements the sweetness of the clementine while adding a refreshing lift to the dessert. An infusion of thyme or rosemary can also be a sophisticated touch, balancing the citrus without overwhelming it.

Conclusion

Mary Berry’s clementine crème brûlée is a delightful, bright twist on the classic French dessert, providing an elegant balance of creamy, velvety custard with the sweet, zesty punch of clementines. By incorporating easy recipe variations, you can tailor it to suit different palates or seasons. Whether you’re adding another layer of citrus, infusing different flavors, or swapping ingredients for a lighter version, there’s no end to the ways you can reinvent this dessert.

Storing leftovers properly ensures you can enjoy the creamy goodness for a few days, though there’s a good chance it won’t last that long!

When pairing your crème brûlée, be sure to think of wines, fresh fruits, or delicate cookies to complement its rich texture and bright citrus flavor.

In the end, this dessert is as versatile as it is indulgent. Whether served at a formal dinner or a casual gathering, it’s bound to impress and provide a memorable finale to any meal.

FAQs

What Is Mary Berry’s Clementine Creme Brulee Recipe?

Mary Berry’s clementine creme brulee recipe is a variation of the classic French dessert, featuring the rich, creamy texture of traditional creme brulee with a bright, citrusy twist from fresh clementine juice and zest. It’s topped with a crispy caramelized sugar layer, making for a delightful contrast between creamy and crunchy textures.

What Ingredients Are Needed For Mary Berry’s Clementine Creme Brulee?

To make Mary Berry’s clementine creme brulee, you’ll need the following ingredients: clementines (for zest and juice), double cream, egg yolks, caster sugar, vanilla extract, and light muscovado sugar for the caramelized topping.

How Long Does It Take To Prepare Mary Berry’s Clementine Creme Brulee?

The preparation for Mary Berry’s clementine creme brulee typically takes about 20 minutes. However, you should account for an additional 1 to 1.5 hours for the custards to cook in the oven and cool in the fridge before serving.

Can I Make Mary Berry’s Clementine Creme Brulee In Advance?

Yes, Mary Berry’s clementine creme brulee can be made in advance. After baking and cooling the custards, store them in the fridge for up to 24 hours before caramelizing the sugar topping and serving.

How Do I Make The Perfect Caramelized Sugar Topping For Creme Brulee?

To make the perfect caramelized sugar topping for Mary Berry’s clementine creme brulee, sprinkle a thin, even layer of light muscovado sugar over the chilled custards. Use a kitchen blowtorch to melt and brown the sugar until it forms a crisp, golden crust. Alternatively, you can place them under a hot grill for a few minutes, but watch carefully to avoid burning.

Can I Use Regular Oranges Instead Of Clementines For This Recipe?

Yes, you can substitute regular oranges for clementines if you don’t have them on hand. However, clementines tend to be sweeter and less tangy than regular oranges, so the flavor profile may differ slightly. Be sure to adjust the sugar levels to balance the sweetness if needed.

What Type Of Cream Is Best For Making Creme Brulee?

For the best results in Mary Berry’s clementine creme brulee, use double cream, also known as heavy cream in some countries. Double cream has a high fat content (around 48%) that ensures the custard is rich, creamy, and smooth.

How Do I Avoid Curdling The Custard When Making Creme Brulee?

To avoid curdling the custard in Mary Berry’s clementine creme brulee, be sure to temper the egg yolks slowly by gradually adding hot cream to them while whisking constantly. This helps prevent the eggs from cooking too quickly and curdling. Additionally, always cook the custards in a water bath at a low temperature, which ensures even, gentle cooking.

What Can I Serve With Mary Berry’s Clementine Creme Brulee?

Mary Berry’s clementine creme brulee pairs beautifully with fresh berries, such as raspberries or strawberries, or a few slices of candied clementine. A light biscuit or shortbread on the side also complements the dessert’s rich texture.

Can I Make Mary Berry’s Clementine Creme Brulee Without A Blowtorch?

Yes, if you don’t have a blowtorch, you can still make Mary Berry’s clementine creme brulee. After sprinkling the sugar over the custard, place the ramekins under a hot grill (broiler) for a few minutes until the sugar melts and forms a golden, crisp layer. Be sure to watch carefully to prevent burning.